Pot Pork (Ketchup Pie Master)

Overview

Guobao Pork is a famous Northeastern dish. Nowadays, the Guobao Pork cult is mainly divided into two major factions, one is the old-fashioned sweet and sour sauce pie, and the other is the new tomato sauce pie. This time I bring you ketchup pie. The remaining Thai sweet and spicy sauce pie will not be discussed because its bones are too strange. The last sentence is, as long as you work hard, everyone can be the leader of the sect.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• northeastern cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• famous dishes
• baking powder
• cooking wine
• coriander
• flour
• garlic
• oil
• onions
• pork tenderloin
• seafood soy sauce
• sichuan pepper powder
• starch
• vinegar
• white sugar
• ginger
• ketchup
• salt

Ingredients

Steps

1. 1 Slice the pork loin, add salt, cooking wine, and peppercorns to marinate.

   

2. 2 Preparing the crispy paste: I use a quarter cup and a measuring spoon as the basis. If you don't have one, use a medium spoon and spoon at home. The amount of this depends on your actual needs. That's probably fine. No need to be particularly precise. Flour and starch 1:3, two tablespoons of baking powder, two tablespoons of oil, seven tablespoons of water. The large spoon here is a three-measure spoon. Just mix it thoroughly enough to hang the chopsticks. If you like to eat thick paste, then flour and starch 1:2.

   

3. 3 Make the bowl sauce: Use a generous spoon. But the proportions are correct. Sugar: vinegar: tomato sauce: starch: soy sauce is 3:2:1:2/3:1/3, a total of seven tablespoons. Add two more tablespoons of water. Just mix thoroughly. Don't use dark soy sauce as the color is too strong. If you don’t like soy sauce, add salt. The seafood soy sauce is for richer taste.

   

4. 4 Prepare the auxiliary ingredients: shred the onion and ginger, mince the garlic, and cut the coriander into small pieces.

   

5. 5 Fried tenderloin: I used the re-frying method. The oil temperature for the first time is 70% hot. When you put the chopsticks in, there will be dense bubbles. Fry until it turns into ivory color, which is light yellow. The meat feels cooked and the crispy paste on the outside is not sticky. The second time the oil is 90% hot, put in chopsticks, and there will be dense bubbles. Fry until golden brown. If it is burnt, the color of the sauce will be too dark. I forgot to take the photo again. Only the first blown-up picture.

   

6. 6 Stir-fry bowl juice: Add a little oil to the wok, add ginger and garlic and sauté until fragrant, pour bowl juice, stir evenly with the back of a spoon until foaming. My fire is a bit big, and I have big blisters, but small blisters are all I need. Add the fried pork tenderloin, quickly stir-fry the sauce, and add shredded green onion and coriander before serving.

   

7. 7 Finished product ~

   

8. 8 I wish you all success! As long as you work hard, everyone will be a leader~